Spec No. 03
First Light
- Glass
- Tall spritz stem
- Spirit
- Bitter orange aperitivo, dry sparkling
- Build
- Built over ice, saline drop, expressed lemon
The programme
Three acts of service
Everything the studio does fits in three engagements. Each has a scope, a running time, and a price — so you can budget the work before we ever speak.
Act I · Private events
The bar comes to you
A full bar takeover for dinners, weddings, and launches — the menu written for the night, the kit and glassware carried in, the room read as it fills.
- Format
- Evening takeover, a menu of five serves built for the occasion
- Runs
- Five hours behind the bar, setup and strike included
- Guests
- Up to 90, seated or standing
- From
- $1,800 per evening
Act II · Venue menus
A list your bar can hold
Cocktail-list development for restaurants and bars: the concept, the specs, the costings, and the training to pour it consistently. Three pages from lists the studio would write:
Spec No. 09
Cedar Sour
- Glass
- Rocks, one clear block
- Spirit
- Blended scotch, cedar tincture
- Build
- Shaken with lemon and honey, double strained
Spec No. 14
Black Salt Gimlet
- Glass
- Chilled Nick & Nora
- Spirit
- Navy-strength gin, lime cordial
- Build
- Stirred cold, black-salt half rim, no garnish
- Format
- A full list of eight to twelve serves, specs and costings included
- Runs
- Four weeks from first tasting to a printed spec book
- From
- $3,200 per list
Act III · Team training
A standard that survives Saturday
One day behind your own bar with your own team. We rebuild the habits that hold a spec under pressure — measured pours, clean stations, service that moves without being watched.
- Format
- One training day, up to eight behind the bar
- Covers
- Build standards, service choreography, writing the house spec book
- From
- $650 per session
Morning
The build: jigger discipline, dilution by count, why every spec names its glass and its ice.
Afternoon
The service: station resets between rounds, calling the rail, reading a room that is three deep.
Last hour
The book: your five busiest drinks written as specs the whole team pours the same way.